Serunding Coconut or Serunding Kelapa as it’s known in Malaysia is slightly spicy (to me then 🙂 ); is used as a side dish and served in many ways. It’s delish sprinkled on rice or noodles, even congee or rice porridge, as spread on bread or tortilla wraps.. 🙂
Recipe adapted from Sasha
- 3 cups desiccated coconut – dry-fried till a light golden, set aside
- 1 tbsp fish curry powder
- ¼ cup concentrated tamarind paste
- 2½ tsp salt or to taste
- 1½ tsp sugar or to taste
Ingredients to be ground into Paste:
- 3 tbsp dried shrimps, rinsed & dried
- 2 cloves garlic, peeled & roughly chopped
- 2 large onions, peeled & roughly chopped
- 3 stalks lemongrass, white & light green parts – thinly sliced
- 1 small knob galangal
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp coriander powder
- 2 tbsp chilli powder
- 2 tbsp vegetable or sunflower oil
- Heat a large pan or a wok with 2 tbsp vegetable or sunflower oil and stirfry Paste Ingredients till fragrant, abt 8-10 mins.
- Add in fish curry powder and continue stirfry, abt 2-3 mins.
- Add tamarind paste, salt & sugar (or to taste) and continue stirfrying till slightly dry, abt 5 mins (or as long as required till slightly dry).
- Then add in desiccated coconut and continue stirfrying till slightly dry, abt 5 more mins.
- Remove from heat.
Rate this post if you like: